See attached inspection report. MJ
- Food contact surfaces of equipment and utensils clean
Blades of fry cutter are soiled.
Wash, rinse, and sanitizer blades and all other food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Floors properly constructed, clean, drained
Flooring under fryer is excessively soiled.
Thoroughly clean and wash flooring under fryers.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Fry cutter is not sealed to the wall.
Concrete or pumice blocks used for interior wall construction in walk-in refrigerating units, food-preparation areas, equipment-washing and utensil-washing areas, toilet rooms and vestibules shall be finished and sealed to provide an easily cleanable surface.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Numerous unnecessary items and clutter found throughout the mobile unit.
Clear the premise of all unnecessary items.
The premises shall be maintained in such condition as to prevent the harborage or feeding of insects or rodents.
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8/12/2015 | Routine | 95 |
HACCP = cleaning schedules chlorine bleach sanitizer = 200ppm See attached inspection sheet.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The wood located on the wall behind/connected to the potato slicer needs sealed. Maintain all non-food contact surfaces smooth, easily cleanable and non-absorbent. Seal the piece of wood.
- Floors properly constructed, clean, drained
The floor below the fryers and the storage rack to the left of the fryers is soiled with grease. Maintain floors clean.
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8/7/2015 | Routine | 98 |
Hand written form attached. Haccp: temperature documentation
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Please paint exposed wood on wall mounted potato slicer. Non food contact surfaces shall be easily cleanable.
- Storage/handling of clean equipment, utensils
Organize the utensils in bus tub so that handles are presented.
Holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped.
- Plumbing installed and maintained
Provide a cap to the waste line. Gasket is closed.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
- Floors properly constructed, clean, drained
Clean the grease off the floor under the fryer. Floors shall be clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
Do not store mop in dirty mop water. Mops shall be stored so they can dry.
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6/29/2015 | Routine | 95 |
| No violation noted during this evaluation. | 6/23/2015 | Routine | 100 |
HACCP = hand washing
During this inspection, the mobile trailer was not currently in use. No electricity nor water was connected to the trailer and all equipment was clean and ready for storage for the winter.
No violations documented during this inspection!
No violation noted during this evaluation. | 12/13/2014 | Routine | 100 |
| No violation noted during this evaluation. | 10/4/2014 | Routine | |
This was a routine inspection which was hand written. For more detail see the hand written report attached.
- Critical: Sanitizing concentration
See attached written report.
- Critical: Hand washing sinks installed, located, accessible
See attached written report.
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8/14/2013 | Routine | 92 |
HACCP: Proper transport temperatures and methods Cl- Sanitizing: 200 ppm
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Rib tips had temperature of 44° F had been transported from restaurant on metal pan and not in an insulated proper transportation method. Corn casserole was 49° F. Had been transported from restaurant in cambro with hot foods above 135° F. Food has been out of proper cold holding for about 20 minutes. Ensure cold holding remains at or below 41° F while in transit.
Transport all potentially hazardous food held hot at a temperature of 135° F or above and foods held cold at 41° F. Corrected, refrigerated immediately.
- Critical: Toxic items properly stored
Lighter with lighter fluid was placed directly above ready to eat cookies. Place all toxic items away and/or below ready to eat foods. Corrected, moved lighter.
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7/4/2013 | Routine | |
HACCP DISCUSSION: STORAGE AND PROTECTION OF UTENSILS.
NO FOOD PRESENT DURING INSPECTION. MOBILE TRUCK PARKED AT A STORAGE GROUND ON FARMINGTON. PER MRS. FOSTER FIRST EVENT THIS YEAR WILL BE IN SOMETIMES IN MAY. PLEASE SEND YOUR SCHEDULE OF EVENT TO THE HEALTH DEPARTMENT.
- Non-food contact surfaces clean
Soiled non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Soiled floors. Clean and maintain clean floors.
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4/3/2013 | Routine | 98 |
This was a routine inspection conducted during the Taste of Peoria.
- Food contact surfaces of equipment and utensils clean
Fryers, coolers, and roasters soiled.
- Floors properly constructed, clean, drained
Floors soiled.
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8/8/2012 | Routine | 97 |
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